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02/18/2009
Steamed Artichokes
We love these everyday delicacies for their simplicity.
Issue #118
01/21/2009
Boiled Dumplings
Shaped like ancient gold Chinese coins, dumplings came to symbolize wealth, and families ate them to ensure prosperity.
Issue #56
04/05/2007
Steamed Artichokes
Artichokes are big in heart and flavor—we prefer thorny green globe artichokes for this classic preparation.
Issue #51
05/08/2012
Vietnamese Lettuce Wraps
A fragrant and satisfying appetizer, these bundles of pork, shrimp, and scallion are great dipped in nuoc cham, a sweet and spicy Vietnamese sauce.
Does Not Apply
10/05/2007
Steamed Mussels with Bayonne Ham
This recipe is a delicious fennel-scented court bouillon flecked with ham.
Issue #77
03/08/2002
Roasted Peppers
Peppers are roasted daily at Rao’s. According to Rao’s Cookbook, “The smoky aroma fills the restaurant and lingers until serving time.
Issue #28
11/06/2007
Guatemalan Tamales with Ancho Chile Sauce
These delicious tamales are wrapped and steamed in banana leaves.
Issue #107
04/01/2007
Siu Mai (Open-Face Pork and Shrimp Dumplings)
This recipe is an adaptation of one in The Key to Chinese Cooking by Irene Kuo.
Issue #101
10/24/2000
Unfilled Tamales
The name of these tamales stems from the yellowish wood ashes with which the masa was traditionally prepared: nejos means ashen-looking.
Issue #36
01/27/2007
Lobster Fricassée
Sweet and delicate lobster, swimming in a rich, creamy sauce … enough said.
Issue #5
10/13/2011
Har Gao (Shrimp Dumplings)
These delicious dumplings stuffed with minced shrimp, scallions, water chestnuts, and bamboo shoots are easy to make with store-bought gyoza (pot-sticker) wrappers.
Issue #141
01/02/2008
Xiao Long Bao (Shanghai Soup Dumplings)
The trick to soup dumplings, seemingly miraculous shots of savory, meaty broth encased in steamed dough, is both simple and clever. They're made using a collagen-rich pork stock that gels as it cools; the jelly can then be sliced and mixed with ground pork and aromatics and used as filling. The soup reliquefies as the dumplings steam, ready to be slurped out upon serving. —Margo True, from "Secret Soup" (April 2004)
Issue #74